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Chicket in Tomatillo and Adobo Sauce
From Stones River Market
<p>A yummy Mexican dish that can be very hot or mildly hot, depending on how many chipotle peppers you use.</p>Source: Pati Jinich's Mexican Table (Entered by Kathleen and Ken Ferris)
Serves: 3 to 6
Ingredients
3
Chicken leg quarters (w/skin & bpmes)
1/2 to 1 tsp
salt
1/4 tso
fresh black pepper
1/4 cup
cooking oil
2 cups
sliced white onions
2 cloves
garlic
2 lb
tomatillos
4 Tbsp
raw sugar
1
chipotle pepper in adobo sauce
2 cuts (or less)
chicken broth or water
Step by Step Instructions
- Remove husks from tomatillos, wash off stickiness, and cut larger ones into halves.
- Slice onions by cutting in half lengthwise, then slicing thin crescents. Mince garlic
- Season chicken with salt and pepper, then brown in hot oil in a large skillet, turning,then remove from pan. (At this point you can skin chicken if you wish.)
- Saute onions in same pan for 3 to 4 minutes, add garlic & cook a few seconds, then add tomatillos and cook 6 to 8 minutes.
- Add sugar, chopped chipotle(s) and adobo sauce to taste. Return chicken to pan, add broth to almost cover, and simmer 35-45 min. until chicken is cooked and tender. Serve with rice if desired
- I always have lots of tasty broth leftover, to which I add more broth and add leftover chicken and rice, cooked carrots, and we have soup on the second day.